Head Chef @ Omakase Japanese Restaurant, Fine Dining
Minimum Experience 5 years as head chef at Japanse cuisine fine dining
- able to create menu (Japanese Kappo Cuisine)
- able to cut fish to sashimi
- able to make sushi nigiri
- able to train local chef/service staff to fine dining quality
- able to communicate with cutomer at counter seating
- ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- being responsible for health and safety
- being responsible for food hygiene practices
